Classic chole bhature

Chole bhature is a classic Punjabi dish that is mostly enjoyed as a filling breakfast. Here is how you could make this tasty combination at home.

For the masala powder
4 Kashmiri chillies
2 cinnamon sticks
1 black cardamom pod
3 green cardamom pods
1 tsp cumin seeds
1 tsp fennel seeds
4 tsp ajwain
1 tsp coriander seeds
1 tsp peppercorns
5 cloves
2 tsp pomegranate seeds

Dry roast the above ingredients for 1-2 minutes
Into it add a pinch of nutmeg powder, dried mango powder, a pinch of asafetida and 1 tsp dried ginger powder
Roast for one more minute
Grind into fine powder after the ingredients have cooled down
To cook the chickpeas
2 tea bags (or 2 tsp tea powder)
4 cardamom pods
12 peppercorns
1 cinnamon stick
1 black cardamom
6 cups water
2 cups chickpeas (soaked)
Pressure cook the above ingredients on medium flame until one whistle
Lower the flame and cook for 15 more minutes
For the curry

2 tbsp oil
10 cloves
2 onions
1 tsp salt
1 tbsp ginger-garlic paste
1 tbsp green chillies
2 tbsp Kashmiri chilli powder
1 pinch turmeric powder
1 tbsp coriander powder
A pinch of nutmeg powder
A pinch of asafetida
5 big tomatoes (pureed)
2 tbsp chole masala powder (previously prepared)
2 tbsp chopped coriander leaves
2 tbsp ginger slices
1 tbsp ghee


Heat oil in a pan and roast cloves and cumin
Now sauté onions with salt for 5 minutes
Into it add ginger-garlic paste, green chillies, Kashmiri chilli powder, turmeric powder, coriander powder, nutmeg powder and asafetida
Sauté well
Add the tomato puree and mix well
Cook for 15 minutes on low flame with the lid on
Into it add the cooked chickpeas, chole masala powder and 1 cup
water in which the chickpeas were cooked
Cook for 5-7 minutes
Sprinkle chopped coriander leaves, ginger slices and ghee
Serve hot.


2 cups all-purpose flour
2 tbsp semolina
1 tsp sugar
1 tsp salt
2 tbsp ghee
3 tbsp yoghurt
½ tsp baking soda
1 ¼ cups water
Take all-purpose flour, baking soda, salt, semolina and sugar in a bowl
Into it add yoghurt and water
Mix well into soft dough
Rub a tsp of oil and cover the dough using a wet cloth
Keep it aside for at least half an hour
Make small balls from the dough and roll them
Deep fry in medium hot oil
Flip the bhatura when it expands and cook until both sides are golden
Enjoy fluffy bhature with spicy chickpeas curry and onion slices, green chillies and some pickle on the side.

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